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dc.contributor.authorSpellman, David
dc.contributor.authorO'Cuinn, Gerard
dc.contributor.authorFitzGerald, Richard J
dc.date.accessioned2018-08-24T08:26:27Z
dc.date.available2018-08-24T08:26:27Z
dc.date.issued2005-05-01
dc.identifier.citationSpellman, David; O'Cuinn, Gerard; FitzGerald, Richard J (2005). Physicochemical and sensory characteristics of whey protein hydrolysates generated at different total solids levels. Journal of Dairy Research 72 (2), 138-143
dc.identifier.issn0022-0299,1469-7629
dc.identifier.urihttp://hdl.handle.net/10379/9899
dc.description.abstractWhey protein hydrolysates were generated at different total solids (TS) levels (50-300 g/l) using the commercially available proteolytic preparation Debitrase™ HYW20, while enzyme to substrate ratio, pH and temperature were maintained constant. Hydrolysis proceeded at a faster rate at lower TS reaching a degree of hydrolysis (DH) of 16-6% at 300 g TS/l, compared with a DH of 22-7% at 50 g TS/l after 6 h hydrolysis. The slower breakdown of intact whey proteins at high TS was quantified by gel-permeation HPLC. Reversed-phase (RP) HPLC of hydrolysate samples of equivalent DH (∼ 15%) generated at different TS levels indicated that certain hydrophobic peptide peaks were present at higher levels in hydrolysates generated at low TS. Sensory evaluation showed that hydrolysates with equivalent DH values were significantly (P< 0(.)0005) less bitter when generated at 300 g TS/l (mean bitterness score=25(.)4%) than hydrolysates generated at 50 g TS/l (mean bitterness score = 39(.)9%). A specific hydrophobic peptide peak present at higher concentrations in hydrolysates generated at low TS was isolated and identified as β-lactoglobulin f(43-57), a fragment having the physical and chemical characteristics of a bitter peptide.
dc.publisherCambridge University Press (CUP)
dc.relation.ispartofJournal of Dairy Research
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Ireland
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/3.0/ie/
dc.subjectenzymatic hydrolysis
dc.subjectwhey protein
dc.subjecttotal solids
dc.subjectbitterness
dc.subjecthydrophobicity
dc.subjectfunctional-properties
dc.subjectcontaining peptides
dc.subjectflavored peptides
dc.subjectproteolysis
dc.subjectbitterness
dc.subjectisolate
dc.subjecttaste
dc.subjectacid
dc.subjectph
dc.titlePhysicochemical and sensory characteristics of whey protein hydrolysates generated at different total solids levels
dc.typeArticle
dc.identifier.doi10.1017/s0022029904000688
dc.local.publishedsourcehttps://ulir.ul.ie/bitstream/10344/2996/2/Fitzgerald_2005_sensory.pdf
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Attribution-NonCommercial-NoDerivs 3.0 Ireland
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